Sausage and Spinach Spaghetti Pie
Cooking Light|October 2016

This budget-friendly dish (costing under $10) allows you to stretch a small amount of meat over several servings.

Sausage and Spinach Spaghetti Pie

8 oz. uncooked whole-grain spaghetti

2 large eggs, lightly beaten 1 tsp. olive oil

3 oz. hot chicken Italian sausage, casings removed

2 cups chopped tomato 1 cup prechopped onion 1 (9-oz.) bag fresh spinach 1 tsp. black pepper

1⁄ 4 tsp. kosher salt

3 oz. preshredded reduced fat Italian-blend cheese (about 3 ⁄ 4 cup), divided

Cooking spray

1. Place an 8-inch round cake pan in oven. Preheat oven to 500°F (leave pan in oven as it preheats).

2. Bring a large saucepan filled with water to a boil over high heat. Add pasta; cook 8 minutes or until almost done; drain. Place eggs in a large bowl. Add hot pasta; toss to coat.

This story is from the October 2016 edition of Cooking Light.

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This story is from the October 2016 edition of Cooking Light.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.